Features of making Fetax cheese. Energy value and chemical composition, useful and harmful qualities. Recipes for dishes with a Mediterranean version of feta cheese.
Fetaxa is a pickled cheese that is considered the Mediterranean version of feta cheese. It is a national product of Greek cuisine and is gaining popularity in Cyprus and Malta. Taste - creamy, slightly salty, reminiscent of Philadelphia, but more piquant; texture - dense, delicate, soft; color - white or yellowish. Can be used in all salads with feta or feta as an ingredient.
Features of making Fetax cheese
In small farms in Greece, in the manufacture of Fetax, they use technology for feta cheese, with some additions. Sheep or goat milk (or milk mix from goat and cow milk yields) is pasteurized, curdled by introducing rennet and bacterial cultures that accelerate clotting. The cheese grains are cut with a thin blade or string, the whey is removed, pressed, dried, but not soaked in brine, but rolled in salt or a mixture of salt, peppers and herbs, set to ripen at a temperature of + 8-12 ° C.
At home, Fetaxa is made according to the classic recipe from sheep's or, more often, goat's milk. In order not to disturb the temperature regime, it is advisable to have a culinary thermometer on hand.
Features of making Fetax at home:
- 3 liters of unboiled raw materials are poured into a large metal pan, heated to a temperature of 45 ° C. If you are unsure of the safety of the initial product, you can pasteurize at home. To do this, milk is heated to 60-70 ° C and kept for 30-40 minutes. Boiling is not required so that the beneficial substances do not disintegrate.
- Liquid rennet is poured in - it can be purchased at a dairy or in a pharmacy, it is allowed to be evenly distributed over the surface without stirring.
- After 15 minutes, the bacterial cultures are poured into the pan and the mixture is kneaded with a slotted spoon, movements from top to bottom. Warmed up to 45 ° C and incubated for 40-45 minutes.
- After the curd mass floats, separate it from the walls of the pan and, as in the manufacture of all cheeses, cut it with a thin knife or string into separate pieces - cheese grains.
- The container is again put on fire and heated at a constant temperature of 40-45 ° C until the grains begin to increase in size and stick together.
- The dense lump is thrown back in a colander, covered with gauze folded in several layers. When the whey drains, the curd mass is suspended for its complete separation, and left for 5-6 hours. Then the cottage cheese, without removing the gauze, is briefly placed under oppression.
- The cheese ball is added without placing it in the brine, and then dried with a paper towel and put on the refrigerator shelf. You can taste it every other day.
The cooking algorithm can be changed: a denser texture will be obtained if the curd mass is left under oppression for a day, turning it over several times.
If you plan to add seasonings - cumin, dry herbs, paprika or mustard seeds, they are combined with salt and the heads are rolled in this mixture. A more pronounced taste will be obtained if the deboning is carried out before pressing.
The recipes for making feta cheese and fetax are similar, but the first product is soaked in brine, and the second is not, which results in a more delicate and neutral taste, closer to cream cheeses. In terms of consistency, cheese is most similar to feta, but since the squeezed curd is frozen during cooking, the structure is more fragile.
Composition and calorie content of Fetax cheese
When making cheese at home, its nutritional value may vary. The highest fat content is obtained when using sheep's milk, while the lowest is obtained with cow's or diluted goat's milk. The types of fillers affect the initial parameters of the cheese.
The calorie content of Fetaxa is 183-226 kcal, of which:
- Protein - 11 g;
- Fat - 14.5 g;
- Carbohydrates - 2 g;
- Ash - 5.2 g;
- Water - 55.22 g.
Vitamins per 100 g:
- Vitamin A - 125 mcg;
- Retinol - 0.125 mg;
- Beta Carotene - 0.003 mg;
- Vitamin B1, thiamine - 0.154 mg;
- Vitamin B2, riboflavin - 0.844 mg;
- Vitamin B4, choline - 15.4 mg;
- Vitamin B5, pantothenic acid - 0.967 mg;
- Vitamin B6, pyridoxine - 0.424 mg;
- Vitamin B9, folate - 32 mcg;
- Vitamin B12, cobalamin - 1.69 mcg;
- Vitamin D, calciferol - 0.4 μg;
- Vitamin D3, cholecalciferol - 0.4 μg;
- Vitamin E, alpha tocopherol - 0.18 mg;
- Vitamin K, phylloquinone - 1.8 μg;
- Vitamin PP - 0.991 mg.
Macronutrients per 100 g:
- Potassium, K - 62 mg;
- Calcium, Ca - 493 mg;
- Magnesium, Mg - 19 mg;
- Sodium, Na - 1116 mg;
- Phosphorus, P - 337 mg.
Microelements per 100 g:
- Iron, Fe - 0.65 mg;
- Manganese, Mn - 0.028 mg;
- Copper, Cu - 32 μg;
- Selenium, Se - 15 μg;
- Zinc, Zn - 2.88 mg.
Fatty acids per 100 g:
- Omega-3 - 0.265 g;
- Omega-6 - 0.326 g.
Fetax cheese contains the most:
- Niacin - has a sedative effect and reduces nervous stress;
- Sodium - normalizes the body's water and electrolyte balance, but can provoke the formation of edema;
- Calcium - prevents the development of osteoporosis;
- Zinc - accelerates bone regeneration and prevents the development of arthritis;
- Caproic acid - improves the condition of blood vessels and heart muscle;
- Myristic acid - increases the level of cholesterol in the blood and can provoke the development of atherosclerosis;
- Palmitic acid - accelerates the regeneration of organic tissues, but blocks the absorption of calcium;
- Omega-9 - has anti-inflammatory effects and lowers blood pressure.
Despite the fact that this product is dietary, it is better to refuse to enter the diet if necessary to control weight. The fat content of Fetax cheese is low, but since the composition contains salt, the amount of intercellular fluid increases, the filtration rate decreases, which leads to an increase in body weight.
Useful properties of Fetax cheese
As with all fermented milk products, Fetax cheese has a high calcium content. That is why its regular use has a beneficial effect on the appearance: the quality of the skin improves, the hair becomes shiny, the nails stop exfoliating. The positive effect extends to the bone tissue - it becomes stronger, regeneration at the cellular level is accelerated, the development of age-related osteoporosis slows down.
The benefits of Fetax cheese:
- Creates favorable conditions for the vital activity of beneficial intestinal flora.
- Improves the absorption of magnesium, potassium and phosphorus.
- Inhibits the processes of decay and fermentation in the intestines. There is no reason for bad breath.
- Replenishes the body's reserve with B vitamins, which are responsible for the stable functioning of the nervous system.
- Normalizes organic metabolic processes.
- Has a tonic effect on blood vessels, promotes the formation of muscle tissue.
- Retains moisture in the body, prevents dehydration.
- Stimulates appetite, helps to cope with anemia and vitamin deficiency.
- Normalizes cholesterol and blood sugar levels, it can be included in the diet for diabetes.
Fetax is recommended to be added to the daily menu for people who are recovering from serious and long-term illnesses. Cheese will help stabilize the condition in case of exhaustion, will help to cope with the double burden on the body of pregnant women and women during lactation.
Note! There are no contraindications for getting acquainted with a new taste for children from 1, 5-2 years old.
Contraindications and harm of Fetax cheese
When real Greek cheese is introduced into the diet, negative reactions of the body occur in isolated cases - with intolerance to milk protein, lactose and sourdough components.
The harm of fetax can be caused by overeating in people suffering from obesity, with diseases, the symptoms of which are edema and increased blood pressure. The high salt content may worsen the condition.
You should temporarily refrain from entering Fetax cheese into the daily menu: with peptic ulcer and gastritis with high acidity in the active stage, impaired renal function, if heartburn often appears, with gastroesophagitis. The restrictions are lifted if the amount of salt is reduced when making at home.
Fetaxa cheese recipes
The taste of this product is combined with fruits and fresh vegetables, hot and cold smoked by-products, herbs. It can be added as an ingredient to hot dishes, soups and canned foods.
Fetax cheese recipes:
- Spicy appetizer … Cut one red bell pepper, one chili pod into thin ribbons, after removing the partitions and seeds. Peppers, a handful of pitted olives, crushed garlic clove, 150-200 g of Fetax are mixed in a deep bowl. Add a pinch of allspice and Provencal herbs, a sprig of rosemary, salt, focusing on your own taste. Season with olive oil, stir, condense. Close the lid tightly and put it in the refrigerator for a day.
- Fetaxa and cherry salad … The most beautiful presentation is if all the ingredients are laid out in layers. Cut 300 g cherry in half and spread on the bottom of the dish. The next layer is cheese cubes, 200 g. Quite a bit of red onion - 4-5 rings. You can do without a bow. In a blender, mince a clove of garlic, a bunch of parsley to a pasty consistency, add 50 ml of olive oil.
- Greek salad … A popular dish begins with the preparation of vegetables. Cucumbers (2 pcs.) Are peeled, juice and small seeds are removed from tomatoes (4 pcs.), Partitions are cut out from Bulgarian red and green peppers. The cheese (250 g) is cut into cubes. Focusing on their size, vegetables are cut. It is desirable that the pieces are the same. Cut the head of red onion into thin half rings. Separately mix the dressing - 65 ml of olive oil and 15 ml of balsamic vinegar (or white wine), salt and add coarsely ground black pepper. Mix all the ingredients, pour in the dressing. Decorate with herbs if desired. Cilantro or parsley should be preferred. Dill cannot be combined with this salad.
- Delicacy pancakes … Only classic brine cheese without additives is used as an ingredient. To make pancake dough, mix 200 ml of milk, 2 eggs, a little salt and 1 tbsp. l. sugar, a quarter teaspoon of baking soda, slaked with apple cider vinegar, flour. You should get the consistency of liquid sour cream. 10 pancakes are baked, frying in a hot frying pan, lightly greased with refined vegetable oil. The filling is best done with a blender. The bowl is filled with 50 g of cottage cheese, 200 g of Fetax, 1/2 tbsp. l. dill and 150 g salted sockeye salmon. Spread the filling on the pancakes, wrap them up and, turning them over, fry for 2 minutes. Served with sour cream.
- Casserole … Boil 200 g of chicken fillet and vegetables - 600 g of peeled potatoes and 100 g of carrots, knead in mashed potatoes, add 2 eggs, add. In a blender, mix 150 g of spinach and chicken fillet, pre-cut into pieces, also salt and pepper. Preheat the oven to 190 ° C, grease the mold with vegetable oil. Rubbing Fetax. Divide the vegetable puree in half, spread one part on a baking sheet and sprinkle with grated cheese. Lay out a layer of minced meat on top and grated Fetaksa again. Cover with vegetable puree. Pour melted butter on top. Bake for 40 minutes. A golden crust indicates readiness. The serving is complemented with a tomato salad seasoned with sour cream.
- Moussaka … Eggplant, 500 g, peeled, peeling off with a sharp knife, cut into thin longitudinal pieces, dipped in flour and fried in olive oil until golden brown. Spread out on a paper towel to remove excess fat. They put the oven to preheat to a temperature of 200 ° C. Rub 100 g of cheese or cut into small cubes. Beat 1 egg into the foam, add Fetaksa, 50 g of parsley. Freeze tomatoes, 250 g, cut into slices. Teflon dishes are chosen as the form so that oil can be dispensed with. Spread eggplant, cheese mixture, tomatoes, and another layer of eggplant. Beat 1 egg with milk, 2 tbsp. l., fill in the form. Bake for 40 minutes.
Interesting facts about Fetaxa cheese
New recipes are most often obtained by chance. The same happened with the Mediterranean version of feta cheese. Some careless cheese maker forgot to dip the pressed heads in the brine and left them outdoors on a cold night. And then he discovered that he managed to get a new taste, which is even more interesting than that of the original product.
The new cheese, made according to the classic recipe, has gained popularity due to its neutral taste and thicker texture. It is combined with various products, and the slicing is more accurate, since Fetaxa does not crumble.
How to cook Fetaxa cheese - watch the video:
For the average person, the taste of Feta and Fetaxa seems to be the same, but connoisseurs of cheese will immediately pay attention to the delicate texture and piquancy of taste. If possible, you should definitely try a new product that has just begun to appear on the shelves of stores in the post-Soviet space.
